Ingredients

  • 275g unsalted butter
  • 1¼ cups (310ml) castor sugar
  • 4 large eggs
  • 410g tin of pears in syrup
  • 1 tsp (5ml) almond extract
  • 1½ cups (375ml) self-raising flour
  • 1tsp (5ml) baking powder
  • 100g ground almonds
  • Pinch of salt
  • 2 x 290g tin NESTLÉ CREAM
  • 1 tsp (5ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 3-4 tbsp (45ml-60ml) icing sugar
  • 2 tbsp (30ml) raspberry jam
  • Sesame poppy tuiles

Method

  • Heat the oven to 170ºC.
  • Grease and line a 23cm springform cake tin.
  • Using an electric whisk, cream together 275g unsalted butter and 1¼ cups (310ml) castor sugar until light and fluffy.
  • Beat in 4 large eggs, one at a time, then beat in a 410g tin of pears in syrup, drained and pureed, and 1 tsp (5ml) almond extract.
  • Fold in 1½ cups (375ml) self-raising flour, 1tsp (5ml) baking powder and 100g ground almonds with a pinch of salt.
  • Transfer the batter to the cake tin.
  • Bake in the centre of the oven for 1 hour or until the cake has risen and springs to the touch.
  • Remove from the oven, leave to cool in the tin for 5 minutes, then turn out onto a wire rack and leave to cool upside down to flatten out the top.
  • To decorate, slice the cake into 3 layers.
  • Mix 2 x 290g tin NESTLÉ CREAM and 1 tsp (5ml) lemon juice with 1 tsp (5ml) vanilla extract and 3-4 tbsp (45ml-60ml) icing sugar until smooth.
  • Spread 2 tbsp (30ml) raspberry jam onto the cut side of the bottom layer, and top with a third of the NESTLÉ CREAM mixture.
  • Repeat with the next layer, then top with the final layer, and spread with the remaining cream.
  • Garnish with sesame poppy tuiles.

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